Dairy-Free Braised Lamb Shank
Indulge in the rich and savory flavors of this **Dairy-Free Braised Lamb Shank**, a comforting classic reimagined to suit dairy-free diets. Slow-cooked to perfection, these tender lamb shanks are seared to a golden crust and braised in a deep, flavorful sauce made from aromatic vegetables, red wine, and herbs like rosemary and thyme. With layers of caramelized tomato paste and the hearty depth of crushed tomatoes and beef broth, this dish is a show-stopper for any dinner gathering. The lengthy braise in the oven ensures the meat becomes delectably tender, while the sauce transforms into a velvety, herb-infused masterpiece. Serve over mashed potatoes, polenta, or crusty bread for an unforgettable meal that’s both rustic and elegant. Perfect for those seeking a dairy-free alternative, this recipe brings bold, indulgent flavors to your table with none of the compromise!
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Recipe Information
Ingredients
- 4 lamb shanks
- 3 tablespoons olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 2 rosemary sprigs
- 4 thyme sprigs
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels, then season them generously with salt and black pepper.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks until deeply browned on all sides, about 10 minutes total. Transfer the shanks to a plate and set aside.
In the same pot, add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes until slightly reduced.
Add the crushed tomatoes, beef broth, bay leaves, rosemary, thyme, salt, and black pepper. Stir to combine.
Return the lamb shanks to the pot, submerging them in the liquid. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Braise the lamb shanks for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the lamb shanks from the pot and keep warm. Skim any excess fat from the surface of the sauce. Remove bay leaves and herb stems.
Serve the lamb shanks with the sauce spooned over the top. Enjoy with your preferred sides.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 6392 mg | 278% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 43.5 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4977 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
